BLACKBERRY CAKE

I saw this recipe in 2008.  Every time I see blackberries, a lot of them, I think of that cake.  Why did it take me so long to make it?

I went to find it the other day because I had a ton of blackberries.  I was amazed at how many people stole her photo of her cake.  It totally will make you drool.

 BTW, you really don't need  a ton of blackberries, just blackberry preserves (specifically). This cake is delicious.

When I saw the cinnamon on the list of ingredients, I was a little worried that it would overpower the blackberry.  In the end, whether it did or didn't, I don't know.  The cake is delicious, that's all I need to know. Though, I would be curious to try it without the cinnamon.

Blackberry Cake

Lightly adapted from the recipe here at Salt and Chocolate.  You can definitely trade the almond flour for regular flour.

1 cup or 8 ounces unsalted butter, room temperature
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups cake flour
1 cup almond flour
2 teaspoons cinnamon
A pinch of salt
3/4 cup of sour cream
1 cup of blackberry preserves (not jelly)

1/2 cup of blackberry preserves or jelly
1 1/2 cups of powdered sugar.

Preheat oven to 300F. Spray a 12 cup bundt cake pan with non stick baking spray. 

In a bowl combine the flour, almond flour, cinnamon, salt and baking soda and set aside. 

In a large bowl cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined. Add a 1/3 of the flour into the butter mixture alternating with 1/2 the sour cream beating after each addition. Beat in the blackberry preserves. Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50. Or until a cake tester comes out clean. Cool in the pan for 10 minutes then turn it out.

While the cake is cooking heat the blackberry preserves in a small sauce pan until melted and then remove from the heat.  Pour into mixing bowl and blend in powdered sugar. I used my canned jelly for the glaze,  I heated a bit more than half a cup and strained out the seeds.  Beat the jelly with the powdered sugar until it is the consistency that you want.  It should be pourable but thick enough not to run too easily.  Pour on the cake while the cake is still hot.

Carrot Cake Torte

Gluten free and delicious.  I have always loved European type tortes- no wheat flour.  Almond flour.  Love it.  Not real sweet, Delicious.

I found the recipe on this blog.  Kuechenlatein.   I guess she and her family did not like it so much.  We did.  We liked it a lot.  


Carrot Cake Torte




Recipe adapted from this recipe at Kuechenlatein.

300 grams of sugar
5 lg eggs, separated, yolk and egg white
300 grams almonds, finely ground
300 grams of carrots, finely grated
1 lemon zest
40 grams of cornstarch
2 tablespoons Kirsch
1 teaspoon Baking powder
1/2 teaspoon Cinnamon
1 teaspoon Ground cloves
1 pinch of salt
3 tablespoons apricot jam

GLAZE
 
300 grams of powdered sugar
2 tablespoons lemon juice
1-2 Tbsp. Water

PREPARATION
Line the bottom of a 9 inch springform pan with parchment paper, grease the edges of the pan. Preheat oven to 350F.

Mix egg yolks with sugar in a bowl until the mixture becomes light yellow and ribbony.  In a separate bowl, mix almond flour, baking soda and cornstarch together. Stir in grated carrots, lemon zest, almond flour mixture, kirsch and spices.

In a separate bowl add a pinch of salt to the egg whites and beat until stiff. Fold in the yolk mixture. Mix until just combined. In the prepared pan and immediately in the lower half of the oven to bake for about 1 hour.

Place on cooling rack. After about ten minutes you can remove the spring form pan edge, let cool.

Heat apricot jam in a small saucepan over low heat. Once melted pour through a sieve and spread on the cake.

In a bowl beat the powdered sugar and lemon juice. Add the tablespoons of water as needed and mix well. Smooth glaze over the cake, let it flow over the surface and edge. With the spatula move the glaze to the edge and let it dry.